German Potato Salad with Cucumber and Dill is a low calorie and low fat salad with full flavor. Try this combination of a German Potato Salad and German Cucumber salad at your next potluck.
Sometimes you just have to take matters into your own hands. Like when a potato salad and cucumber salad you love is at a restaurant 495 miles. I can’t exactly drive for 7 hours just to go to the Heidelberg restaurant in Cocoa Beach, FL. They have insanely good German food and each entreé comes with a trio of salads, cucumber salad, German potato salad and a carrot salad. I love to mix the cucumber and potato salad together. The creamy dressing from the cucumber matches nicely with the tangy vinegar based dressing of the potato salad. What a way to start a meal. Yum!
So after making the absolute worst low fat potato salad in the world, garbage worthy, I had to re-think things. I had recently made a fabulous cucumber salad and had cucumber left. So what if I recreated the two salads I liked, but actually made it into one salad, a tangy, German potato salad combined with a creamy cucumber salad. Each component took to the other like a fish in water. What a beautiful masterpiece it was. I don’t have to hop on a plane or drive for 7 hours to enjoy those delectable flavors. I could just make German Potato Salad with Cucumber and Dill with my own two hands.
With summer coming, you need to have a potato salad recipe up your sleeve. A regular potato salad can have 20 grams of fat and 360 calories. That is crazy. This one comes in with 2 grams of fat and 115 calories a serving. Woo wee, that is so much healthier. I guarantee that no one will realize this is a “light”, “skinny”, “diet”, “low-calorie”, “low-fat”, (whatever you want to call it) potato salad. It will just taste like darn good potato salad. You will know you aren’t packing a a few extra pounds by enjoying it. It always surprises me that people are surprised when I make something healthy and they like it. Hello people, healthy food doesn’t have to taste bad. It easily can be delicious and it tastes better than the fatty, calorie ridden original dish.
Now if only I could find a replacement for the cream the Heidelberg uses in it’s Schnitzel with Lemon Cream Sauce. That is my next project. I love the crunch from the veal with the creamy tang of the lemon cream sauce. I’ll have to make German Potato Salad with Cucumber and Dill with it. It will be a “Heidelberg” night along with some German wine and strudel.
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German Potato Salad with Cucumber and Dill
- 1 ½ lbs Yukon gold potatoes peeled and cut into 1/2 inch cubes
- ½ cup finely diced sweet onion
- ½ cup finely diced celery
- ¾ cup shredded cucumber
- ¼ cup rice wine vinegar
- ¼ cup light sour cream
- ¼ cup 2% fat Greek yogurt
- 1 tbsp chopped fresh dill
- 1/2 tsp kosher salt divided
- ¼ tsp fresh ground black pepper
- 5 slices center cut bacon cooked
Place potatoes in a pot and cover with cold water. Put over high heat and bring to a boil
Boil until potatoes are fork tender, about 5 to 10 minutes. Drain. Let cool until lukewarm.
Place potatoes in a large bowl. Add onion and celery.
Place cucumber in a paper towel or clean kitchen towel and squeeze as much water out as you can. Place into a medium bowl. Mix in vinegar, sour cream, yogurt, dill, salt and pepper.
Pour dressing and bacon onto potatoes and gently toss.
Refrigerate until ready to serve.
I calculated 4 Weight Watcher Smartpoints.
Happy Healthy Eating,
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